Mr W loves this restaurant and we visited here recently. It is one of the few restaurants in Dingle that opens during the winter months. We hadn’t dined here for a long time and we were delighted to see their new menu (new to us, anyway!). Their signature starter of Annascaul black pudding and apple wrapped in pastry is gone from the menu much to Mr W’s disappointment. But I was very eager to try the replacement starter of black pudding hash, poached egg and hollandaise sauce.
When we dine in Dingle we generally try to eat fish because, after all, it is a fishing harbour. However, the night in question was extremely cold and wintry and we needed something more warming and hearty than fish. I ordered the ‘new’ black pudding starter and himself went for one of the specials – breast of pigeon with polenta and salad. For mains I ordered a slow cooked rabbit stew and Mr W opted for venison. We decided to try a German Pinot Noir which proved to be very drinkable and well priced.
Some lovely bread was delivered to the table. We weren’t told what the bread was and we forgot to ask but we enjoyed it regardless! Since our last visit I noticed that they have invested in some beautiful new water jugs from Annascaul Pottery. Our jug was a rather expensive piece too as the price tag of €59.95 was still stuck to its base!
Our starters arrived and my black pudding offering was very prettily served and the pigeon looked really good too. I hadn’t expected such a tidy dish as my mental image of a ‘hash’ dish was of a more casual, messy affair. I’m glad I didn’t get what I was expecting! What I actually got was a lot prettier and very tasty too. The only improvement I would make is to use a little less black pudding in order to balance better the egg/pudding proportions. It was a bit dark for photographs – but I’ve posted this one.
The main courses arrived. My rabbit stew came in a large bowl with two portions of rabbit, a generous serving of slightly sweet sauce and some potatoes. The rabbit was loose on the bone but not falling off it. I didn’t have to work too hard to get at all of the meat. The portion of wild venison was very generous, tasty and beautifully cooked. (Thanks Mr W – for sharing!). A dish of seasonal vegetables accompanied the main courses.
I couldn’t manage dessert but himself ordered bread and butter pudding which we shared. It came with homemade ice cream which was absolutely delicious. The pudding was gorgeous too – it definitely was not made with supermarket sliced pan! We finished with two lovely coffees. The bill came to €109.30 before service.
The Chart House has been awarded the prestigious Michelin Guide Bib Gourmand recommendation on numerous occasions.